Using a knife like a professional chef is like playing the violin. It takes time and practice, but the first step is getting the hand-positioning right. So what does it take to get really skilled – fast enough to join the ranks of top chefs like Tom Colicchio and Gordon Ramsey?
First off, people always ask me what knives to choose. Every kitchen should have at least three knives: The chef’s knife, usually 8-10 inches long, is the knife I use every day and the workhorse in anyone’s kitchen. It is used for chopping, slicing and dicing, basically it’s the all-purpose knife. A serrated knife, 8-10 inches long to use on bread, and hard to cut items like squashes, vegetable stalks, and for slicing roasts. Lastly, a paring knife, usually 3-4 inches long, for peeling, coring, and slicing small items like cherry tomatoes!
Working in restaurant kitchens, I saw some serious stuff from chefs who wowed me with their fluidity, speed and perfect accuracy. However, you don’t have to be a pro to improve your knife skills and avoid injury. What are the two easy tips that anyone can master?